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pumpkin mac n cheese

Pumpkin Mac and Cheese with Bacon and Sage

This creamy pumpkin mac and cheese with bacon and sage is the ultimate cozy fall comfort food. Made with real pumpkin puree, crispy bacon, and a blend of sharp cheddar and Gruyère, it’s rich, savory, and perfect for autumn dinners, potlucks, or holiday gatherings. Serve it stovetop-style for a quick weeknight meal, or bake it with a crunchy breadcrumb topping for an elevated twist. It’s easy to make and packed with warm, seasonal flavor—everything you love about fall in one delicious dish.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 10
Course: Main Course, Side Dish
Cuisine: American, comfort food, fall recipes
Ingredients Equipment Method Video Notes

Ingredients
  

  • 1 pound elbow macaroni or pasta of choice
  • 6-8 slices bacon, chopped
  • 4 tbsp unsalted butter
  • 2-3 shallots, finely diced (or 1 small yellow onion)
  • 2 cloves garlic, minced
  • 2 tbsp finely chopped fresh sage plus extra for garnish
  • 1/3 cup all-purpose flour
  • 3 cups whole milk
  • 1/2 cup heavy cream
  • 1 15-oz can pumpkin puree (not pie filling)
  • 2 tsp Dijon mustard
  • 1/4 tsp ground nutmeg
  • 1/4 tsp cayenne pepper optional
  • 1/2 tsp onion powder
  • 2 tsps brown sugar optional
  • 1 tsp The Spice Girl Kitchen Tri-Salt Blend plus more to taste
  • 1/2 tsp freshly ground black pepper
  • 2 cups shredded sharp cheddar cheese
  • 1 1/2 cups shredded Gruyère cheese (or Gouda/Swiss)
For Baked Version

Equipment

  • knives
  • cutting board
  • dry measuring cups and spoons
  • liquid measuring cups
  • large pot or skillet
  • 9x13 baking dish for baked version only

Method
 

  1. Bring a large pot of salted water to a boil. Cook pasta until al dente. Drain and set aside.
  2. In a large pot or skillet, cook bacon over medium-high heat until crispy. Remove and set aside. Reserve bacon fat in the pot.
  3. Add butter to the same pot. Sauté shallots until soft, then add garlic and sage; cook until fragrant.
  4. Stir in flour and cook for 1–2 minutes to form a roux.
  5. Reduce to medium heat. Slowly whisk in milk and cream. Simmer until slightly thickened.
  6. Stir in pumpkin, Dijon, nutmeg, cayenne, onion powder, brown sugar (if using), salt, and pepper.
  7. Add cheeses and stir until melted. Mix in half the bacon.
  8. Add pasta and toss to coat. Serve immediately as stovetop mac (top with remaining bacon and fresh chopped sage as garnish), or continue with baked option.
For baked version:
  1. Transfer to greased 9x13 baking dish. Top with breadcrumbs tossed in oil, parmesan cheese, and remaining bacon. Bake at 375°F for 20–25 minutes until golden and bubbly.

Video

Notes

Tips for the Best Pumpkin Mac and Cheese:

  • Two Ways to Serve: For busy weeknights, stick with the stovetop version—creamy and ready in under 30 minutes. Want a crispy golden top? Bake it with the breadcrumb topping for a cozy casserole-style dish.
  • Cheese Matters: For the smoothest sauce, shred your cheese from a block. Pre-shredded cheese contains anti-caking agents that can make the sauce grainy.
  • Add Protein: Bacon adds smoky, savory flavor that pairs perfectly with pumpkin. For a vegetarian version, skip it and add 2 extra tablespoons of butter plus a pinch of smoked paprika.
  • Pumpkin Puree Tip: Use canned pumpkin puree—not pumpkin pie filling. You can also sub mashed butternut squash or sweet potato for a similar texture and taste.
  • Flavor Boosters: Dijon mustard, nutmeg, and cayenne (optional) balance the pumpkin and cheese. Don’t skip the salt and pepper—season to taste!
  • Make Ahead: Assemble the dish (unbaked), cover, and refrigerate up to 1 day in advance. Bake as directed, adding 5–10 minutes if cold from the fridge.
  • Leftovers & Storage: Store leftovers in the fridge for up to 4 days. Reheat gently on the stovetop or in the microwave with a splash of milk to loosen the sauce. Baked version may lose crunch but still tastes great.
  • Optional Add-Ins: Stir in spinach, peas, or cooked shredded chicken for extra nutrients or protein. Want even more fall flavor? Add sautéed mushrooms or roasted butternut squash.